New tea Wuyishan Alpine Narcissus Cinnamon Golden Junmei Dahongpao Tea Gift Box 250g

Description

Product Description
Deep within the scenic Wuyi Mountain production area, the Shui Xian tea trees grow under a blanket of year‑round mist and clouds – an ideal ecosystem that nurtures exceptional quality. Shaped by the pristine mountain waters and refined over time, these leaves develop a character that is both distinctive and memorable. The resulting tea offers a pronounced floral fragrance and a refined “rock charm” (yan yun) that lingers on the palate, making it a true representation of the famous Wuyi terroir.

The dry leaves are tightly twisted, stout, and well‑proportioned, displaying an oily, lustrous dark‑green hue. They are clean, even, and visually appealing – a clear sign of careful handling and high‑grade raw material.

Tasting Notes

Brewing Recommendation – Getting the Best from Your High Mountain Shui Xian

To unlock the full character of this Wuyi rock tea, we recommend brewing it in the traditional gongfu style. The dense, tightly rolled leaves need room to unfurl, and the rich mineral “rock rhyme” is best expressed through careful temperature and timing.

Recommended Setup:

• Teaware: A small gaiwan (about 120–150ml) or a Yixing purple clay pot is ideal. Both retain heat well and allow the leaves to expand freely.

• Water Temperature: Always use freshly boiled water at 100°C (212°F) – do not let it cool. Rock teas require full boiling heat to release their deep‑roasted aromas and complex layers.

• Tea Amount: Use approximately 8 grams of tea per 150ml of water. If you don’t have a scale, fill the gaiwan about one‑third full with dry leaves.

Step‑by‑Step Steeping:

1. Warm the Vessel – Rinse your gaiwan or pot with boiling water to preheat it, then discard the water.

2. Add the Leaves – Place the dry leaves into the warm vessel and close the lid. Give it a gentle shake, then open and inhale the awakened fragrance – you will catch notes of roasted nuts, sweet spice, and dry flowers.

3. Rinse (Awakening) – Pour boiling water over the leaves and immediately pour it out after 2–3 seconds. This “wake‑up” rinse cleans the leaves and primes them for infusion.

4. First Infusion – Refill with boiling water, cover, and steep for 3–5 seconds – then decant into a fairness cup or directly into your tasting cups. The liquor should be a bright orange‑yellow.

5. Subsequent Infusions – Add 3–5 seconds to the steeping time for each additional brew. This tea holds its character for up to 10 infusions – you will notice the flavour shifting from brisk and floral in the early steeps to deeper, sweeter, and more mineral‑rich in the later ones.

For a Simpler Western‑Style Brew:

If you prefer a larger cup, use about 5 grams of tea in a 300ml mug or teapot. Pour boiling water over the leaves, steep for 2 to 3 minutes, then strain and enjoy. For a second cup, increase the steeping time to 3–4 minutes. This method gives you a clean, mellow cup but will not reveal the full spectrum of the tea’s complexity.

Pro Tip: Never leave the leaves sitting in water for too long, as over‑steeping can release unwanted astringency. Always decant all the liquid after each steep, and if you are not drinking it all at once, store the used leaves in the fridge for up to a few hours – they can still yield a few more enjoyable infusions later.

Key Specifications

Packaging Variants Available

This product is offered in the following 250g gift box options – each featuring the same premium presentation:

• New Arrival High Mountain Shui Xian – 250g

• New Arrival High Mountain Rougui (Cassia) – 250g

• New Arrival Jin Jun Mei – 250g

• New Arrival Da Hong Pao – 250g

Each box is elegantly designed for gifting, with individual tea bags sealed inside for convenience and freshness.

Storage & Handling

Keep sealed, away from direct sunlight, moisture, and strong odours. Store at room temperature to preserve the tea’s original character. Under proper conditions, this tea retains its flavour and aroma for over 12 months.